1/2 cup buttermilk at room temperature
1/4 cup of rapeseed oil
1 egg (size L) at room temperature
1/2 cup of hot coffee infusion
pinch of salt
CHOCOLATE MOUSSE
500 ml whipping cream 30%
200 g of dark chocolate
3 tablespoons of powdered sugar
2 teaspoons of gelatin
1/4 cup of water
ADDITIONALLY
approx. 400 g of fresh fruit on top
PREPARATION:
1 cup = 250 ml.
Line a 24 x 24 cm baking tin with baking paper.
Sift the flour into a bowl along with cocoa, baking powder and soda. Add sugar, salt, buttermilk, oil, egg and mix for a while until combined, e.g. with a whisk. Finally, pour in the hot coffee infusion and continue stirring only until combined (no longer). Pour the dough into the form and bake at 175ºC for approx. 30 – 35 minutes until the so-called dry stick. After baking, let it cool and smooth the bottom with a knife if necessary.
Melt the chocolate in a pot over low heat together with 100 ml of cream. Set aside to cool.
Pour gelatin with water and leave to swell. Heat it in the microwave for a while, then mix and leave to cool.
Mix the cream until stiff, then add the sifted powdered sugar and slowly pour in the gelatin in a small stream. Add the chocolate and mix with a spoon until combined. Pour the ready mousse onto the cake and put it in the fridge for at least 2-3 hours. Before serving, decorate with pieces of fruit.
ADVERTISEMENT
